Slow Cooker Sriracha Meatballs

You’re going to love these slow cooker sriracha meatballs! Pork meatballs tossed in a sweet and spicy sauce, and then garnished with scallions and sesame seeds. Perfect as an appetizer or dinner!

Love meatballs as much as I do? Then give my Turkey Meatballs or my Italian Meatballs a try!

slow cooker sriracha meatballs inside a crock pot with a wooden spoon

Why This Recipe Is So Good

  • These Sriracha Meatballs are bite-sized, tender, and loaded with tons of sauce. You get a mouthful of flavor in every bite!
  • There is a ton of flavor in the meatballs. I put fresh ginger, garlic, and green onions in the meatballs as well as a splash of soy sauce. Panko breadcrumbs and egg keep the filling together. Instead of adding more breadcrumbs I let the meatballs sit in the fridge for 30 minutes to firm up.
  • This recipe makes about 30 small meatballs (perfect for appetizers), or 14 bigger meatballs (perfect for a meal).
  • I browned the meatballs in the oven first for added flavor. Browning in the oven is so much easier than cooking in batches on the stove top.
  • I loaded the slow cooker sriracha meatballs up with tons of sauce! The sauce is the perfect blend of sweet and spicy. The sauce is made up of ketchup, low sodium soy sauce, brown sugar, Sriracha and garlic.

slow cooker sriracha meatballs inside a crock pot with a wooden spoon

Key Ingredients

  • Ground Pork: I used a pound of ground pork (not the same as pork sausage) for these slow cooker sriracha meatballs, but you could use any ground meat you prefer. Ground chicken or turkey would also work well and would be a lighter option.
  • Garlic and Ginger: These two fresh aromatics really elevate these meatballs and give them a ton of flavor.
  • The Sauce: I made my own sriracha Asian-style sauce by combining ketchup, low-sodium soy sauce, brown sugar, sriracha, and minced garlic.

slow cooker sriracha meatballs in a white baking dish garnished with scallions and sesame seeds

How To Make It

  • Preheat oven to 400 degrees. Grease a baking sheet with a little oil, set aside.
  • In a large bowl add pork, egg, breadcrumbs, ginger, garlic, soy sauce and green onions. Refrigerate mixture for 30 minutes to firm up.
  • Portion out to meatballs (1/2 inch for small appetizer meatballs or larger for a meal)
  • Bake for 8-10 minutes or until golden brown, flipping halfway through. (They will not be cooked all the way through.
  • Meanwhile add all of the sauce ingredients to a medium bowl. Stir to combine.
  • Add the browned meatballs and the sauce to the slow cooker, toss to coat.
  • Cook on high for 2-3 hours or on low for 4-6.
  • Garnish with chopped green onion and sesame seeds and serve!

Serving Suggestions

I love serving these slow cooker sriracha meatballs as is with toothpicks as a party appetizer, but they also make for a delicious lunch or dinner! Just serve over some rice with veggies on the side like roasted broccoli, roasted cauliflower, zucchini noodle stir fry, or roasted asparagus. Or serve over cauliflower rice for a low-carb, gluten-free option!

slow cooker sriracha meatballs inside a crock pot with a wooden spoon

Storage Instructions

Store any leftover slow cooker sriracha meatballs in an airtight container in the fridge for up to 4 days. You can also freeze them in the sauce and reheat to enjoy later either in the microwave, on the stovetop in a pot, or in a slow cooker.

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Slow Cooker Sriracha Meatballs

3 from 2 votes
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 30 small or 14 larger meatballs
Slow Cooker Sriracha Meatballs. Pork meatballs tossed in a sweet and spicy sauce. The perfect appetizer for game day!

Ingredients

  • 1 pound ground pork
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon ginger minced
  • 1 cloves garlic minced
  • 1 tablespoon low sodium soy sauce
  • 2 green onions chopped (green and white parts)

Sauce

  • 1 cup ketchup
  • 1/2 cup low sodium soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons sriracha
  • 3 cloves garlic minced

Instructions

  • Preheat oven to 400 degrees. Grease a baking sheet with a little oil, set aside.
  • In a large bowl add pork, egg, breadcrumbs, ginger, garlic, soy sauce and green onions. Refrigerate mixture for 30 minutes to firm up.
  • Portion out to meatballs (1/2 inch for small appetizer meatballs or larger for a meal)
  • Bake for 8-10 minutes or until golden brown, flipping halfway through. (They will not be cooked all the way through.
  • Meanwhile add all of the sauce ingredients to a medium bowl. Stir to combine.
  • Add the browned meatballs and the sauce to the slow cooker, toss to coat.
  • Cook on high for 2-3 hours or on low for 4-6.
  • Garnish with chopped green onion and sesame seeds and serve.

Recipe Notes

Originally published January 31, 2017

Nutrition Facts
Slow Cooker Sriracha Meatballs
Amount Per Serving
Calories 65 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 273mg12%
Potassium 87mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 57IU1%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American
Keyword: Easy Slow Cooker Recipes, Ground Pork, Party Food, Slow Cooker Sriracha Meatballs

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Recipe Rating




Comments

  • B

    I added extra sriracha sauce as well as abc hot sauce as I love spicy food.. it was perfect! I will also use the sauce for my pork ribs

    • Nathan

      Hi,

      Great idea on the ribs! Sounds awesome! Have a great day, thank you for commenting!

      Nathan

    • Nathan

      Hi Karin,

      Yes, these freeze very nicely. Thank you for trying them and for your comment!

      Nathan

  • Karen

    Yikes! I don’t own a slow cooker….can I adjust the recipe somehow to still make them?

    • Nathan

      Hi Karen,

      You can definitely make this recipe without a slow cooker. All You have to do is make sure the meatballs are cooked to 160 degrees F. when you bake them. You will also just want to make sure the brown sugar is all resolved in the sauce. When the meatballs come out of the oven They can be tossed in the sauce in a pot right on the stove, eaten right away, or held on a very low burner. just add a little water to the pot so it doesn’t burn on the bottom. I hope you enjoy!

      Nathan

  • Olivér Varga

    Turned out a salty mess. 🙁
    Waaaay too much soy sauce. The meat was amazing but the glaze and the sauce was unedible.

    • Hi Oliver,

      I am so sorry to hear this! Did you happen to use low sodium soy sauce? It can make a huge difference. If I don’t have any on hand I will substitute some of the soy sauce for water.

      Hope this helps,

      Kelley

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